Combine all the ingredients for the dough in a mixing bowl. Add more rice flour or corn starch if needed. Combine until a dough forms then place in the fridge for 1/2 hour to firm.
Filling- place chicken in a pan and fry until cooked through, then add olive oil, chopped white onion, chopped lettuce (optional), salt + pepper into pan with meat and saute until cooked. Onions should become caramelized.
Cut chicken into 1 inch pieces.
Take the dough out of the fridge and roll it out. Then take a circular cookie cutter or glass cup, cut out circles.
Place 1/2 tbsp of your filling into each circle, fold the circle in half and crimp the edges. Repeat until all of your mixture is used up.
To cook, take a frying pan/ skillet (same one used for frying chicken and veggies) and place 1/2 cup water with 1 tbsp canola oil into it and place your pot stickers flat side down into it, cover with a tight lid and let cook on medium-high heat for 11 minutes or until the flat side becomes lightly browned and crispy.
For sauce combine all ingredients in a bowl. Whisk. Serve with pot stickers.